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Chinese

Youtiao

These Chinese fried dough sticks are crisp outside, honeycombed and tender within, with the lightly salty fragrance found at breakfast stalls. Serve them hot with warm soy milk or tucked beside congee.

Youtiao — Chinese — ChefSnap
30 mins plus overnight restPrep
10 minsCook
2Serves
MediumDifficulty
430 kcal per serving8g protein 50g carbs 22g fat
Watch it made — YoutiaoWatch it madeQiong Cooking · 5:44

Ingredients

Method

  1. Whisk the flour, salt, baking powder, baking soda, and food-grade ammonium bicarbonate together in a mixing bowl.
  2. Add the water and 1 tsp neutral oil, then stir until a shaggy dough forms with no dry flour at the bottom.
  3. Press and fold the dough gently for 2 to 3 minutes until it just comes together; avoid heavy kneading, which makes youtiao tough.
  4. Cover and rest for 20 minutes, then fold the dough over itself 4 to 5 times and press it into a smooth rectangle.
  5. Lightly oil the surface of the dough, wrap it tightly, and refrigerate for 8 to 12 hours.
  6. Remove the dough from the refrigerator and let it sit at room temperature for 1 hour before shaping.
  7. Lightly flour the work surface and gently roll the dough into a rectangle about 10 cm wide and 1 cm thick, taking care not to deflate it too much.
  8. Cut the dough crosswise into 8 even strips.
  9. Stack the strips in pairs, then press firmly down the center of each pair lengthwise with a chopstick to seal the middle.
  10. Heat the frying oil in a wok or deep pot to 190°C.
  11. Pick up one paired strip by both ends, gently stretch it to about 22 to 25 cm long, and lower it carefully into the hot oil.
  12. Fry while turning constantly with chopsticks until the youtiao puff dramatically and become evenly golden, about 1 to 2 minutes per piece.
  13. Drain on a rack or paper towel, then fry the remaining pieces in the same way, keeping the oil close to 190°C.
  14. Serve immediately while hot and crisp.

Common questions

Can I substitute baking soda, baking powder, or ammonium bicarbonate in youtiao dough?

You can usually make do with baking powder and baking soda if you lack ammonium bicarbonate, but the texture and aroma will be less authentic. Keep the leaveners fresh and avoid increasing them too much, or the dough can taste soapy or bitter.

How long does youtiao dough need to rest, and can I shorten the overnight chill?

The dough really benefits from the 8 to 12 hour refrigerated rest because it relaxes gluten and improves puffing. You can shorten it, but the youtiao may be less airy and harder to shape cleanly. Let it sit at room temperature before rolling.

What are the most common mistakes when making youtiao?

The biggest mistakes are over-kneading, adding too much flour during shaping, and frying at the wrong temperature. Overworked dough turns chewy, while oil that is too cool gives greasy youtiao and oil that is too hot browns the outside before the inside puffs.

How should I store leftover youtiao, and can I reheat them?

Youtiao are best eaten fresh, but leftovers can be kept in an airtight container at room temperature for a few hours. Reheat briefly in a 350°F/175°C oven or air fryer to revive some crispness; microwaving makes them soft and chewy.

What should I serve with youtiao?

Serve youtiao warm with soy milk, congee, rice porridge, or savory soups. They also work as a dipping bread for chili oil, sweetened condensed milk, or soy-based sauces, depending on whether you want a breakfast, snack, or savory side.